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–+ servings
belizean chicken stew

Belizean Chicken Stew

A rich, savory, fall-off-the-bone dish that’s the heart and soul of Belizean kitchens. Made with recado rojo, garlic, and everyday spices, this comforting chicken stew delivers authentic Caribbean flavor in one pot.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: dinner
Cuisine: Belizean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp recado rojo (annatto paste)
  • 2 tbsp vinegar or lime juice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 2 tbsp cooking oil (vegetable or avocado)
  • 4 pieces chicken thighs or drumsticks (bone-in, skin-on)
  • 1 onion, chopped
  • 1.5 cups water or chicken broth
  • 1 pinch extra recado (optional, for deeper color)

Equipment

  • Large bowl
  • Dutch oven or heavy pot
  • tongs or spoon
  • measuring spoons
  • Cutting board and knife

Method
 

  1. In a large bowl, mix chicken with recado rojo, vinegar, salt, pepper, garlic, and soy sauce. Rub well and marinate for at least 1 hour (overnight preferred).
  2. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and brown for 4–5 minutes per side until golden. Remove and set aside.
  3. In the same pot, sauté chopped onion and garlic for about 4 minutes, scraping up browned bits from the bottom.
  4. Add chicken back into the pot along with water or broth and an optional pinch of recado for deeper color. Bring to a boil, reduce heat, cover, and simmer for 45–60 minutes.
  5. Uncover during the last 10 minutes to reduce and thicken the sauce naturally.
  6. Serve hot with coconut rice and beans, fried plantains, and potato salad for an authentic Belizean meal.

Notes

Serve with coconut rice and beans, creamy potato salad, and fried plantains for a traditional Belizean plate. Add a whole habanero pepper while simmering for gentle heat or finish in the oven for a baked-style twist. Marinate the chicken at least 1 hour for best flavor.

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